Thai curry paste
At the heart of every Thai curry there's a paste: chillies, garlic, shallots, lemongrass, galangal and spices, pounded for ages in a mortar. It's where all the flavour comes from.
What exactly is it?
Each paste has its own character. Green, made with fresh green chillies, is bright and fragrant. Red, with dried red chillies, is rounder. Panang is milder and thicker. Massaman, from the south, brings cinnamon, cardamom and star anise. Khao soi, from the north, pairs with turmeric. Many shop-bought pastes contain shrimp paste: ours don't.
How to use it
- Always fry it in coconut cream for 2 minutes before adding anything else: that's what wakes up the aromas.
- Adjust to taste: start with half and add more.
- A spoonful livens up a marinade or a soup.
What can I use instead?
Nothing really replaces a Thai curry paste: Indian curry powder has no lemongrass, galangal or makrut lime.
How do I store it?
Unopened: until the date on the pack. Opened: in the fridge, well covered, for a few weeks.
